Shalimar of India brings a taste of the world-renowned tradition of Mughal hospitality and cuisine to Cambridge. Shalimar, meaning “House of Joy” is just that: a joy to the palate and the senses. The soothing atmosphere, complete with candles, exotic artwork and Ravi Shankar music, and the authentic Punjabi fare combine to create a truly unique dining experience.

When Aftat Singh first opened Shalimar in 1986, he knew that the quality above all else would guarantee the success of his restaurant. His theory proved to be correct, as now, fourteen years later, Shalimar is still among Boston’s finest when it comes to great Indian food at a great price.

Mohan Singh, a native of Punjab in North India, and the head chef, is in accord. He has lent his culinary mastery to Shalimar for over eight years, and intends to remain. His carefully crafted dishes boast imported Indian spices and seasonings that always give them a distinct and authentic flavor. Though a good chef can never give away too many of his secrets, his advice to the aspiring Indian cook includes a list of five essential herbs and spices: curry paste, cumin seeds, chili powder, cinnamon sticks and coriander.

Among some of Shalimar’s must-have dishes are the Tandoori Mixed Grill, a combination of sizzling Tandoori specialties like Tangari Chicken, Chicken Tikka, Boti Kebab, Seekh Kebab and Tandoori Shrimp, all serves with sautéed onions and lemon wedges, and the Malai Kofta, a platter of vegetable balls cooked in a creamy nut sauce with fresh herbs and spices. And no North Indian meal is complete without a serving of Badami Kulfi, the delectable Indian treat of saffron and almond flavored ice cream. The full bar offers a wide variety of wines, beers and specialty drinks, alongside such traditional Indian beverages as Lassi (a sweet or salty yogurt drink) and Masala Tea (pure Darjeeling tea with spices and milk).

Aftat Singh has big plans for his restaurant this upcoming year. As Boston’s “bistro” culture continues to flourish, Shalimar too will allow patrons the option of communing with nature, surrounded by lush plants and flowers and the hustle and bustle of Cambridge.

How very joyous indeed.

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Specialties:

Tandoori Mixed Grill, a combination of sizzling Tandoori specialties like Tangari Chicken, Chicken Tikka, Boti Kebab, Seekh Kebab and Tandoori Shrimp, all serves with sautéed onions and lemon wedges.

Chicken Tikka Masala, Diced boneless chicken breast, cooked Tandoori style in a creamy tomato sauce, with a touch of spices.

Lamb Saag, Chunks of boneless lank, cooked with spinach and spices.

Shrimp Do-Piaza, Juicy shrimp, pan roasted with ginger, garlic, onions and spices.

Malai Kofta, Vegetable balls cooked in a creamy nut sauce with fresh herbs and spices.

Shahi Paneer Korma, Homemade cheese with fresh ginger, garlic, onion, and tomato, garnished with nuts and raisins, and cooked in a creamy sauce.

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